Mango Lime Bars with Zesty Glaze
I planned to start this post with a cheerful introduction, calling it part of my beloved annual tradition of sharing a mango recipe every summer.
But as I skimmed through my past creations, I realized that “annual tradition” might be a bit of a stretch. Sure, there were the Mango Muffins in 2023 and the Yum Cha Mango Pancakes in 2022, but the one before that was all the way back in 2019—a Prawn, Avocado, and Mango Salad!
Let’s blame the three-year gap on the pandemic and officially get back on track. So, without further ado, here’s the summer 2025 mango recipe: MANGO BARS!!!
Ingredients for Mango Bars
Here's what you'll need to make the Mango Bars:
Mango Filling:
You'll need two large, ripe mangoes for this recipe. And yes, canned mango works just as well!
Mangoes – Feel free to choose any variety you like. The sweeter and riper they are, the better the result!
Canned Mango – Opt for mangoes packed in unsweetened juice, if possible, as it will make the filling less sweet. Drain them thoroughly in a colander, then follow the recipe instructions. I prefer using slices over diced mangoes for better texture but dicing works as well. If you dice, aim for roughly 6mm (1/4") cubes.
Cornflower / Cornstarch – This ingredient helps thicken the mango juices into a syrup, preventing them from soaking into the base. Only 1 1/2 teaspoons are needed (don’t use more, or the mango layer will become too gluey).
Sugar – It might sound odd to add sugar to already sweet, ripe mangoes, but trust me on this! Just 2 tablespoons help create a syrupy texture (when combined with the cornflower), preventing excess watery juices from seeping into the base. I figured this out after several attempts at making a sugar-free filling and not being satisfied with the results.
Coconut base and crumb
Flour – Use regular plain or all-purpose flour. Avoid self-rising flour, as it contains too much baking powder, which will cause the base and crumb to puff up excessively.
Desiccated coconut – Opt for finely shredded or desiccated coconut, not coconut flakes, as their pieces are too large. Ensure it is unsweetened.
Oats – Go for regular, plain rolled oats (also known as traditional oats). Steel-cut, quick-cooking, or flavored oats are not suitable for this recipe.
Unsalted butter – Use melted unsalted butter. If you prefer salted butter, simply omit the added salt.
Sugar – Use half a cup (100g) of white sugar. It's not overly sweet, and I prefer white sugar to keep the base lighter in color, which contrasts nicely with the vibrant orange of the mango. Brown sugar works too, but it will give the crust a pale brown shade and add a bit more color to the surface.
Egg – An egg is used to bind the mixture. There's no need to bring it to room temperature. Choose a large egg (50-55g/2oz), which typically comes in cartons labeled as "large eggs" or around 600-660g for a dozen.
Salt – A standard baking ingredient to enhance the flavors of the other ingredients.
How to Make Mango Bars
The most time-consuming part of this recipe is cutting the mangoes, but don’t worry—it’s a fun process! You get to snack on the offcuts as you go, and the chef gets to enjoy the seed!
1. How I Cut Mangoes
I’ve found that slicing the mangoes gives a nicer texture to the bars compared to dicing, which can turn into mush. Start by slicing off the cheeks and then use any offcuts around the seed, if necessary, to reach the full 2 1/2 cups required. Enjoy those mango scraps as a tasty treat while you work!
1. Preparing the Mango Cheeks
-
Start by standing the mango upright on its wider side (the side that was attached to the tree). Cut off the "cheeks" from each side of the seed, aiming to leave as little flesh as possible on the seed.
-
Scoop out the mango flesh using a large spoon or scooper. A sharper edge makes it easier to scoop the flesh out in one large piece.
-
Slice the mango cheeks into 3–4 mm (just shy of 0.2″) thick slices. If they're too thin, they might break when tossed; if they're too thick, they'll be slippery and harder to cut or eat. (Trust me, this is from experience).
-
If you don’t have enough slices, cut the remaining flesh around the seed and use that too.
-
Measure out 2 1/2 cups (400g) of mango slices and place them in a bowl. The slices will collapse and fold into a measuring cup, so it’s fairly accurate. Don't worry if some break—set aside. Do not toss with sugar yet, as the mango will sweat and release too much liquid.
2. Base & Crumble Mixture
-
Use the same mixture for both the base and the crumble topping. The mixture is a bit wetter when first mixed and pressed into the base, but by the time you sprinkle it over the mango, it will have dried slightly, making it easier to crumble.
To Make the Mixture
-
Melt butter in a heatproof bowl in the microwave. Stir in the sugar first, then add the egg.
-
Add all remaining ingredients (flour, baking powder, oats, coconut, salt) and mix until you can no longer see any flour.
-
The mixture is now ready to use!
Assembling the Base & Topping
-
Measure out 1 3/4 cups of the mixture into measuring cups (the rest is for the topping).
-
Press the mixture into the base using your hands, leveling it as evenly as possible. Press firmly to level the surface, but no need to go overboard—think light but firm pressure, not like a deep-tissue massage.
Preparing the Mango Layer
-
Sprinkle sugar and cornflower over the mango slices, then gently toss with your hands to distribute evenly.
-
Spread the mango slices evenly over the base.
Adding the Crumble Topping
-
Crumble the remaining topping across the surface. Larger crumbles will give you more crunchy patches on top and more mango exposure, but they might make it harder to cut neatly (that’s what I prefer). Smaller crumbles will be easier to cut but still give a nice crunch.
Baking
-
Bake in a preheated 180°C/350°F oven (160°C for fan-forced) for about 30 minutes, or until the surface is light golden.
-
Let it cool for 2 hours at room temperature before drizzling with glaze (you can speed this up by leaving it for 30 minutes at room temperature and then 30 minutes in the fridge).
3. Lime Drizzle Glaze
-
The trick to a good glaze is balancing its consistency—thin enough to drizzle across the surface and spread slightly, but thick enough to set without disappearing into the bars.
Making the Glaze
-
In a bowl, combine icing sugar, lime zest, lime juice, and vanilla. Whisk together until fully mixed.
-
Aim for a honey-like consistency. If your glaze is too thick, add a tiny bit of liquid—1/4 teaspoon at a time—and mix thoroughly before adding more.
Finishing Touches
-
Drizzle the glaze randomly across the surface of the mango bars, in any pattern you like.
-
Let the glaze set for about 10 minutes before cutting into squares. You can cut 12 standard squares or 9 larger ones (go ahead, I always encourage the greedy option).
Enjoy your mango bars with lime drizzle!
I need to take back what I said earlier – the lime glaze is absolutely not optional.
In a few places, I mentioned that the lime glaze was optional, but I’ve reconsidered. Yes, I can’t force you to make it, but trust me, it’s highly recommended. Not only does it add a finishing touch of pizzazz to these Mango Bars (as glazes tend to do with all desserts), but the burst of lime flavor pairs beautifully with the mango and coconut. I tried adding the lime flavor to the mango filling, but it just didn’t have the same impact.
Mango Bars with Lime Drizzle – Embrace the Mess
And one last thing – be warned, it might get a bit messy to eat if you take small bites. Crumble bars are usually a little messy, but this one’s a bit more so due to that wonderfully juicy mango layer.
The solution? Either take one or two big bites (this is the method my new taste-testing team, the builders, chose) or just embrace the mess (which is what I did).
Either way, it’s so worth it!
Recipe Notes:
-
Butter Conversion (US Bakers): You may notice that 125g of butter doesn't equal 1 stick in the US, as a stick weighs 113g. Additionally, US cup sizes are slightly smaller (236ml vs. 250ml used in most other countries). Therefore, the lesser amount of butter is accurate for the amount of flour, oats, and other ingredients measured in US cups.
-
Oats: Use regular rolled oats or traditional oats. Avoid steel-cut oats or quick-cook varieties.
-
Mangos:
-
Measuring: Mango slices can slip into the measuring cup easily. Don’t worry if some pieces break—use the offcuts from around the seed as well.
-
Variety: Choose any variety you like, but my favorites (in order) are Honey Gold, R2E2, Kensington Prides, and Keitt. Calypso is pretty and affordable, but it has the least "mangoey" flavor.
-
Sugar: Do not toss mango with sugar until just before using to prevent drawing out excess juice. Follow the recipe steps in order to avoid this.
-
-
Sugar Tip: A bit of sugar combined with cornflower in the mango layer helps create a Jammy texture rather than a watery one, which was a problem in earlier versions.
-
Icing Sugar for Australians: Be sure to use soft icing sugar (the packet will say so) rather than pure icing sugar, which is used for hard-set icings like royal icing.
-
Butter Melting: I cover the bowl with a couple of paper towels and microwave for 30 seconds on high, then in 10-second increments until mostly melted. Finish by stirring to fully melt. This method prevents those messy butter explosions in the microwave!
-
Storage: The bars are best stored in the fridge for up to 5 days. The base stays crisp for the first two days, but after that, it may lose some crispness. Still, it remains delicious! These bars are not suitable for freezing.
Nutrition: These calculations are based on 12 bars and include the glaze.
Thank you again for your generosity and support. It’s something I’ll always remember.
Maroofa Sheikh.